Crispy Salmon Cakes with Mango Salsa

Name: Crispy Salmon Cakes with Mango Salsa
Total time: 1 h 20 min
Ingredients: 1 lb. salmon fillet cooked, skin removed; 1/2 cup grated zucchini; 1 large egg; 1/4 cup grated Parmesan cheese; 1/4 cup gluten-free panko breadcrumbs; 2 tbsp gluten-free flour; 2 tbsp chopped cilantro; 1 tsp minced garlic; 1/2 tsp chili powder; 1 tsp salt; 2 tbsp olive oil for cooking; 1/2 cup chopped mango; 1/2 cup chopped tomatoes; 2 tbsp minced red onion; 1 tbsp chopped cilantro; 1 tbsp minced jalapeño; 2 tbsp lime juice; 1/4 tsp salt; 4 cups Brussels sprouts sliced in half; 1 tbsp olive oil; 1/4 tsp salt; 1/8 tsp black pepper; 4 GoodCook® Meal Prep Containers

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Total: 80

Servings: 4

Cost: $18.11 /serving

Instructions

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Step 1

Preheat oven to 350ºF and line a baking sheet with parchment paper. Blot salmon dry with paper towel and place on baking sheet skin side down. Bake for 20-25 minutes, until fully cooked. Cool for 10 minutes. Peel off skin. Flake using a fork.

Step 2

Squeeze excess moisture from zucchini by placing it in a paper towel and wringing it out over the sink. Stir together ingredients for salsa and refrigerate while preparing other ingredients—heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add Brussels sprouts and sauté for 8-10 minutes, stirring occasionally. Divide between 4 teal meal prep containers and season with salt and pepper.

Step 3

Remove skin from salmon and transfer to a large mixing bowl. Use a fork to flake salmon. Add remaining ingredients to bowl and mix thoroughly.

Step 4

Form mixture into 8 round patties using hands and place on a plate. Heat olive oil over medium heat in a medium skillet for 1 minute. Add salmon cakes and brown for 4-5 minutes on each side.

Step 5

Place 2 salmon cakes in large compartments and add a sauce cup with mango salsa next to salmon cakes.

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